Description
Delicious and elegant champagne jelly. Great dessert for adults. Recipe from the "school of Gastronome".
Ingredients
-
Champagne
500 ml
-
Cranberry
200 g
-
Sugar
250 g
-
Gelatin
20 g
Cooking
To start, soak the gelatin. Then mix up 50 grams. sugar 1st.l. of water and warmed on low heat until the sugar is dissolved. Then allow to simmer for 5 minutes.
To the syrup add the cranberries, stir in the throes of 3 minutes on the same low heat. Allow to cool.
The remaining sugar (200g) dissolved in half of the champagne on a small fire.
Add gelatin and the rest of the champagne. Stir until dissolved gelatin.
Pour (or, rather, decompose) glasses of cranberry syrup.
Pour champagne berries with gelatin and send our jelly to set.
Glasses with frozen jelly decorate with sugar or icing sugar, brushing the edge of the glass with egg white and dip in sugar.
Get these beauties.
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